In a large non-stick skillet, brown the salmon in the oil until cooked through. Season with salt and pepper. Add the garlic and mustard. Deglaze with the lemon juice and mix thoroughly. Remove from the heat. Let cool.
In a large bowl, combine the potatoes, green beans, capers and mayonnaise. Season with salt and pepper. Gently toss in the salmon mixture and serve.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.